Apricot Pound Cake

• 1-1/2 cups flour
• 3/4 tsp. Magic Baking Powder
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/4 cup butter, softened
• 1 cup granulated sugar
• 1 tsp. vanilla
• 2 eggs
• 6 apricots, each cut into 8 wedges, divided
• 2 Tbsp. coarse sugar

1. Heat oven to 350F.
2. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Combine flour and baking powder.
4. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended.
5. Add eggs; mix well.
6. Gradually beat in flour mixture.
7. Stir in half the apricots.
8. Pour into prepared pan; top with remaining apricots.
9. Bake 35 min.
10. Sprinkle with coarse sugar.
11. Bake 15 to 25 min.
12. or until toothpick inserted in centre comes out clean.
13. Cool 5 min.
14. Use foil handles to transfer cake from pan to wire rack.
15. Remove foil; cool cake completely.

flour, baking powder, cream cheese, butter, sugar, vanilla, eggs, coarse sugar

Taken from www.kraftrecipes.com/recipes/apricot-pound-cake-175372.aspx (may not work)